Gin & Tonic Sorbet from Dairy Diary

Gin & Tonic Sorbet Suitable for vegetariansSuitable for freezing


Serves 10
Time 30 mins plus freezing
Calories 164
Fat 0g



Caster sugar 350g (12oz)

Gin 4 tbsp

Lime 1, finely grated zest and juice

Lemon 1, finely grated zest and juice

Tonic water 500ml bottle

Egg white 1 large

Lemon and lime zest and slices to serve (optional)



1 In a pan, dissolve sugar in 300ml (½ pint) water set over a low heat. Increase heat and boil for 1 minute. Pour into a large jug, cool, then chill.

2 Stir in gin, citrus zest and juices and tonic water then pour into a freezer-proof plastic container and freeze for 5-6 hours until solid.

3 Break ice up then pile icy chunks into a food processor. Froth egg white with a fork, add to processor and pulse quickly to mix. Pour back into container and freeze until solid.

4 Serve 3-4 small scoops per person and decorate with zest and citrus slices, if you like.


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